1: Preheat the oven to 180°C/Fan 160°C/ Gas 4.

2: Peel and thinly slice the carrots, parsnip, potato, sweet potato and swede, using a mandoline if you have one, and place in a large bowl. Season very generously with salt and pepper and mix well. Layer the vegetable slices evenly in a 23 x 28cm baking dish, 5cm deep, sprinkling a little shallot and thyme leaves between the layers.

3: Carefully pour over the stock, cover the dish with foil and bake in the oven for 1 hour. Lift off the foil and cook for a further 30 minutes.

4: Meanwhile, pour the cream into a small saucepan and add the garlic and a pinch each of salt and pepper. Bring to a simmer over a medium heat and let bubble to reduce by about half.

5: Pour the hot cream mix over the boulangère and return the dish to the oven for 30 minutes. Remove and leave to stand for a few minutes before serving, with a watercress and spinach salad.

6: To freeze: allow to cool, then freeze in two-portion foil trays with cardboard lids. Defrost fully in the fridge overnight, remove the lids and reheat in an oven preheated to 200°C/Fan 180°C/Gas 6 for 30 minutes or until hot all the way through. If surface appears to be browning too quickly, cover loosely with foil.